Courgette and Chickpea Pasta with Creamy Herby Sauce (Vegan)
A delicious veg-packed Courgette and Chickpea Pasta with Creamy Herby Sauce that’s naturally plant-based, gluten-free and high in protein and fibre. This lunch or dinner is ready in less than 30 minutes and is ideal for meal prep.
I loved my pasta salad series and for this recipe, I wanted something warming yet still summery. So, we are celebrating all of the summer produce like peas, spinach and courgette in this simple pasta that ticks all of the boxes. It is creamy, nourishing and packed with herby flavour while being light enough for summer. Plus the sauce comes together in the blender in 5 minutes, so it’s ideal for a speedy midweek meal – or you can prepare it the day before and it keeps well. Stir through some chickpeas for more protein and this is such a great balanced meal for all of the family.
Why will I love this?
This pasta is so good:
- Vibrant green and herby
- Fresh, zesty and delicious
- Light and nourishing
- Filling and satisfying
- Packed with fibre
- Peas, veggies, seeds and chickpeas
- A great source of protein
- Chickpeas and peas
- Your gut will love it
- With fermented yoghurt
- Everyone will love it
- Ready in 25 minutes
- Ideal for meal prep
- Delicious warm or cold
- Great for lunchboxes
- Naturally vegan, egg-free and dairy-free
- Gluten-free and nut-free options
- Easy to make
- The best of summer produce
- Warming yet summery
If you already love the sound of this pasta, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the sauce:
- Peas: allow these to thaw if using frozen ones. These are high in fibre and a good source of protein.
- Baby spinach: for iron and green goodness.
- Fresh herbs: like basil (for a pesto flavour) and some chive with a little mint also works.
- Sunflower seeds: for a nuttiness without the nuts.
- Thick dairy free yoghurt: I use Cocos coconut yoghurt which is made with simple ingredients and is unsweetened like Greek yoghurt.
- Nutritional yeast: for a lovely savoury flavour. If you don’t have this, you can use vegan parmesan or leave it out.
- Extra virgin olive oil: the better the quality, the better the flavour.
- Lemon: the zest and juice adds lots of lovely flavour.
And for the pasta:
- Pasta shapes: I use mezzi rigatoni from Babbo which is made with organic grains and is such a great quality.
- Courgette: the best of summer produce!
- Garlic: for flavour.
- Chickpeas: these are great for adding more fibre and protein.
- Chopped pistachios: these are optional for on top.
Is this gluten-free and nut-free?
This is easily gluten-free as long as your pasta is GF and to make it nut-free, swap the pistachios on top for some seeds.
How do I make this?
This is ready to go in a few steps:
- Add all of the sauce ingredients to a blender: and process until smooth.
- Cook the pasta: according to packet instructions.
- Cook the courgettes with garlic in a saucepan: until softened.
- Stir the pasta and sauce into the courgette pan: and warm through.
- Plate up and enjoy: or keep for later.
How long will it last?
This will keep for 2-3 days in the fridge in a sealed container. Warm back up with a splash of water in a saucepan.
What other recipes can I try?
For more pasta ideas:
- Super Greens Pesto Pasta Salad with Tofu Feta
- Mediterranean Crispy Gnocchi with Creamy Hummus
- Courgette Lemon and Butterbean Orzo
- Creamy Tomato Sauce Pasta with Courgettes and Corn
- Marry Me Creamy Sun-Dried Tomato and Best Pasta
Courgette and Chickpea Pasta with Creamy Herby Sauce (Vegan)
A delicious veg-packed Courgette and Chickpea Pasta with Creamy Herby Sauce that’s naturally plant-based, gluten-free and high in protein and fibre. This lunch or dinner is ready in less than 30 minutes and is ideal for meal prep.
Ingredients
For the Sauce:
- 80g peas, thawed if frozen
- 30g baby spinach
- 1 handful fresh herbs (mainly basil, with some chive and mint work well)
- 2 tbsp sunflower seeds
- 60g thick dairy-free yoghurt, plus extra to serve
- 2 tbsp nutritional yeast
- 1 tbsp extra virgin olive oil
- ½ lemon, zest and juice
- Water, if needed
- Salt and black pepper
For the Pasta:
- 160g-200g pasta shapes
- 1-2 tbsp olive oil
- 1 large courgette, cut into thin slices
- 2 garlic cloves, crushed
- 1 tin chickpeas, drained (240g drained weight)
- ½ lemon, zested
- 2 tbsp chopped pistachios
Instructions
- Start by cooking the pasta according to packet instructions until al dente. Reserve a cup of pasta cooking water before draining it away.
- Heat a large non-stick pan with the olive oil and add the courgettes and garlic. Season with salt and pepper and allow to fry off for 10-15 minutes over a medium heat until golden and charring.
- Meanwhile, make the sauce. Add half of the peas and the rest of the ingredients to the blender (no water for now) and season with salt and pepper. Blend until smooth and add 1-2 tbsp water if needed to make a pourable sauce.
- Once the courgettes are ready, remove a few to save for the top and then add in the remaining peas, the chickpeas, the lemon zest, pasta and the sauce. stir well and then add 2-4 tbsp water of the reserved pasta water as needed to make a glossy sauce.
- Serve warm in bowls topped with the reserved courgettes, some extra lemon zest, chopped pistachios and spoons of yoghurt (or use vegan cream cheese).
- Enjoy straight away or allow to cool and store in a sealed container for 2-3 days. Warm back up in a saucepan with a splash of water.
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Stay in touch
I look forward to hearing what you think of this Courgette and Chickpea Pasta with Creamy Herby Sauce so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With pasta love x
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